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4.67 from 3 votes

Delicious Classic Vegan Pumpkin Pancakes

These Classic Vegan Pumpkin Pancakes are the definition of fall pumpkin spiced breakfast perfection! You’d never guess that they’re vegan.
Do you prefer gluten free pumpkin pancakes? No problem! I offer a gluten free version at the bottom of this recipe card.
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Breakfast
Cuisine: gluten-free, plant based, vegan
Keyword: dairy free pancakes, eggless pancakes, fall breakfast recipe, pumpkin spiced pancakes, Vegan Breakfast Recipe, Vegan Pancakes
Servings: 8 5-inch pancakes
Calories: 126kcal

Ingredients

  • 3 Tbsp. water (45 ml)
  • 1 Tbsp. ground flaxseed (8 g)
  • 1/4 c. oat flour (37 g)
  • 2/3 c. whole wheat flour (112 g) (for gluten-free, see below)
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/3 c. canned pumpkin puree
  • 2 Tbsp. maple syrup (30 ml) plus more for topping!
  • 1 c. + 1 Tbsp. water (252 ml) (See below for gluten free recipe amount of water)
  • vegan butter or oil for the pan

Instructions

  • In a small bowl, combine the water and ground flaxseed. Let these two sit and get to know each other for about 3 minutes.
  • Meanwhile, in medium-sized mixing bowl, stir together the dry ingredients: the Flours, Baking Soda, Cinnamon, Pumpkin Pie Spice, All Spice, and Salt.
  • Now would be a good time to start pre-heating a skillet over medium heat. I like using the nice and hefty cast iron type (like THIS one)  but any frying pan will do. 
  • Next, add the wet ingredients to our mixing bowl: the Flax/Water combo, Pumpkin Puree, Maple Syrup and additional Water and stir to combine.
  • Before you begin the pancake cooking process, first add about a teaspoon of buttery spread (I used Earth Balance) to the pan, as well. Don’t skip this part – it’s a very important step in making the very best pumpkin pancakes of your life! No joke. Reason being, it will add a slight buttery flavor to the surface of your cakes, plus make the edges slightly crispy. Mmm – mmm
  • Next, spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch (12-cm) pancake route, but feel free to go bigger or smaller.
  • After about a minute or two when the edges start to firm up, flip those pancakes over. They should reveal a nice golden brown color.
  • Give the pumpkin pancakes about another couple minutes on that other side, then serve them up with a little (or a lot!) of pure maple syrup. Add another teaspoon of non-dairy butter to the pan before cooking up the next round.

Video

Notes

GLUTEN FREE VERSION: To make these gluten-free, add 2/3 cup (106 g.) Bob's Red Mill Gluten Free All Purpose Flour instead of Whole Wheat Flour, and then only 1/2 cup + 1 Tb. of water.
  • Be sure to add additional non-dairy butter to your skillet between each round of pancakes.
  • Keep your skillet on medium-high heat at first, but then reduce to medium if at any point your skillet seems too hot or smoky. Or, if the pancakes start prematurely browning before cooking through.
  • To keep the pancake flipping process easy, aim for pancakes no larger than 4 inches (12 cm) in diameter.
  • If your batter seems too thick, thin it out with an extra tablespoon or so of water.
  • To keep cooked pancakes warm while you continue making additional batches, place them on a wire rack on top of a cookie sheet in a 200 degrees Fahrenheit (93 degrees celsius) oven.
Leftover vegan pumpkin pancakes are great! Let them cool before storing in an airtight container. Pancakes will keep in the refrigerator for up to 7 days.
Pancakes can be kept frozen for up to 3 months. Wrap each cooled pancake in a layer of plastic wrap. Then store them all together in a freezer-safe bag. To reheat, microwave from frozen until piping hot, or, allow them to defrost at room temperature and reheat in a hot skillet on the stove.
*Note - this recipe has been ever-so-slightly modified since the video was taped.

Nutrition

Serving: 1pancake | Calories: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 294mg | Fiber: 4g | Sugar: 3g